Quick Ramen Noodle Soup

This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!

Ramen Noodle Soup From Scratch In Ceramic Bowl With Chopsticks, Curly Scallions Garnish, and Poached Egg

I was really tempted to call this something like “faker’s ramen noodle soup” because instead of the 3 days that an authentic ramen requires, this one takes about 15 minutes and has a ton of flavor.

Despite its short cooking time, we start with a ton of aromatics as the base and add plenty of umami so it takes on a deeply rich flavor, without a long simmering time!

Quick Ramen Noodle Soup From Scratch With Poached Egg, Curly Scallions, In Brown Ceramic Bowl

So if you’re a fan of ramen soup but don’t feel like spending three days simmering chicken bones and pork bones, definitely give this one a try!

Start by adding minced garlic, sliced scallions, grated ginger, oil, and sriracha to a big soup pot:

Sliced Scallions, Minced Garlic, Grated Ginger, and Sriracha In Ceramic Pot For Quick Ramen Soup

Cook for about a minute, until the scallions have softened and the garlic smells aromatic.

Then add chicken stock (or broth) and beef stock:

Pouring Beef Stock Into Sautéed Scallions, Garlic, and Ginger In Soup Pot

As I mention in the video above, I like adding a mix of the two broths because it keeps the flavor of the soup from being one-note.

Next, add soy sauce and fish sauce to the pot:

Pouring Fish Sauce and Soy Sauce Into Quick Ramen Soup

These are the secret ingredients that give the broth a depth of flavor and complexity.

Finally, drop in some ramen noodles, and eggs if you’re making them, and cook for three minutes:

Ramen Noodles With Beef Stock, Chicken Stock, And Scallions In Red Enameled Cast Iron Pot

Serve the ramen with extra scallions, or any other toppings you wish to add.

15-minute Ramen Noodle Soup

More of my other favorite soups are this Quick Chicken Noodle Soup, Carrot Coconut Soup, and Slow Cooker White Chicken Chili.

Enjoy, my friends!

15-minute Ramen Noodle Soup
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Quick Ramen Noodle Soup

 This Quick Ramen Noodle Soup only takes 15 minutes to make, and has two secret ingredients that give the broth a great depth of flavor and richness!
Course Main Course
Cuisine Japanese
Keyword ramen, ramen soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 505kcal


  • 1 tbsp neutral oil
  • 1 tbsp minced garlic
  • 1/2 tsp grated ginger
  • 4 scallions sliced (white and green parts)
  • 1/2 tsp chili sauce or sriracha
  • 3 cups chicken stock
  • 3 cups beef broth
  • 1 tbsp fish sauce*
  • 1 tbsp soy sauce
  • 1 cup water
  • 4 eggs optional
  • 12 ounce package ramen noodles


  • Place the oil, garlic, ginger, scallions, and chili sauce in a dutch oven or large pot and cook over medium high heat for 2-3 minutes, until fragrant and the scallions start to soften.
  • Add the chicken stock, beef broth, fish sauce, and soy sauce and bring to a boil over high heat. Taste and adjust as necessary (I add about a cup of water to reduce saltiness).
  • Add your eggs, if cooking, and the noodles to the boiling soup, and cook for about 3 minutes (the noodles I use require about 3 minutes, but follow the package instructions).
  • Serve and enjoy!


*Fish sauces vary in quality. Red Boat and Tiparos are both very nice.
You can also use chicken broth and beef broth instead of stock.


Calories: 505kcal | Carbohydrates: 62g | Protein: 18g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 2779mg | Fiber: 3g | Sugar: 6g

Post originally published in February 2014. Updated with new photos, writing, and a video in December 2017.